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Ингредиенты
- 2 c. confectioners' sugar sifted
- 1 1/4 c. all-purpose flour sifted
- 1/8 tsp salt
- 10 Tbsp. unsalted butter melted and cooled
- 1 x split vanilla bean scraped of seeds
- 6 lrg egg whites room temperature
- 1 Tbsp. heavy cream
- 3 ounce bittersweet chocolate
- 1/4 c. coffee-flavored liquor
- 1 1/2 tsp instant espresso pwdr
- 2 1/2 c. heavy cream
- 1/4 c. confectioners' sugar
Инструкции
- Heat oven to 400 degrees. Combine sugar, flour, and salt in a bowl; make a well in the center. In another bowl, combine vanilla scrapings and butter. Add in vanilla butter, egg whites, and cream to sugar mix; combine. Using the large holes of a box grater, grate chocolate. Gently fold half the chocolate into batter; reserve remaining chocolate in a small bowl. Cover batter; refrigerateat least 2 hrs or possibly overnight.
- Trace a 4 1/2-inch circle onto a large, flexible plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. Using a utility knife, cut out the traced circle to make a stencil.
- Place a Silpat on work surface. Place stencil on Silpat. Using a spatula, spread about 2 tsp. batter to fill circle. Repeat process, making three more circles. Remove stencil; transfer Silpat to baking sheet.
- Transfer baking sheet to oven; bake 2 1/2 min. Rotate pan; bake 2 1/2 min more, or possibly till golden. Working quickly, use a spatula to remove cookies from Silpat; roll each around the handle of a wooden spoon. Remove from spoon; let cold on wire rack. (If cookies harden before rolling, return tray to oven for 30 seconds or possibly till pliable.)
- To make the Coffee Cream: In the bowl of an electric mixer fitted with the whisk attachment, combine coffee liquor and espresso pwdr; stir to dissolve. Add in cream and sugar; whisk till soft peaks form. Chill up to 15 min before using. (Makes 4-1/2 c.)
- Using a pastry bag fitted with a 3/8-inch plain round pastry tip, fill with coffee cream. Pipe cream into one end of cookie till it is full. Dip each end in chocolate shavings; serve immediately. Store unfilled cookies in an airtight container up to 3 days.
- This recipe yields about 4 dozen cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 12 servings | |
| Calories 341 | |
| Calories from Fat 202 | 59% |
| Total Fat 23.19g | 29% |
| Saturated Fat 14.44g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 65mg | 3% |
| Potassium 123mg | 4% |
| Total Carbs 32.0g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 19.02g | 13% |
| Protein 4.7g | 8% |
